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East Indian Egg Spread

chef.tim.lee's picture
Ingredients
  Sour cream 1 1⁄2 Cup (24 tbs)
  Hard boiled eggs 4 , finely chopped
  Peach chutney/Mango chutney 1⁄2 Cup (8 tbs)
  Red bell pepper/Celery 1⁄4 Cup (4 tbs), finely chopped (plus additional Chopped Sweet Red Pepper)
  Salt 1⁄2 Teaspoon
  Chives 2 Tablespoon, chopped
  Lavash/Sesame crackers /wheat crackers /assortment of raw vegetables 1⁄4 Cup (4 tbs)
Directions

MAKING
1) Into a medium bowl, add in the sour cream, eggs, chutney, 1/4 cup of the red pepper, salt, curry powder and pepper
2) Cling wrap and place the bowl in the refrigerator to chill for about 2 hours
3) Transfer the mixture to a serving dish and place the dish on ice to keep well chilled

SERVING
4) Garnish with a sprinkle of chives and the extra red pepper
5) Serve with lavosh, crackers or vegetables

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Mixing
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Egg
Preparation Time: 
10 Minutes

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1215 Calories from Fat 824

% Daily Value*

Total Fat 93 g143.2%

Saturated Fat 47.2 g236%

Trans Fat 0 g

Cholesterol 1146.2 mg382.1%

Sodium 1632.1 mg68%

Total Carbohydrates 53 g17.5%

Dietary Fiber 2.6 g10.4%

Sugars 18.4 g

Protein 45 g90.2%

Vitamin A 116.3% Vitamin C 114.2%

Calcium 65.7% Iron 26.2%

*Based on a 2000 Calorie diet

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East Indian Egg Spread Recipe